| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Crockpot |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Roast |
| 2 |
|
Onions; sliced |
| 3 |
|
Potatoes, sliced |
| 1/2 |
c |
Water or beef broth |
| 3 |
|
Carrots, thinly sliced |
INSTRUCTIONS
Salt and pepper
(Melt in your mouth tender, and s-u-c-h flavor!) Put vegetables in bottom
of CROCK-POT. Salt and pepper meat, then put in pot. Add liquid. Cover and
cook on Low 10 to 12 hours. (High: 4 to 5 hours). Remove meat and
vegetables with spatula. From Rival Crock-pot cookbook, date unknown
ROAST BEEF VARIATIONS German Style: Add 3 to 4 medium dill pickles and 1
teaspoon dill weed to above recipe.
Italian: Add 1 8-ounce can tomato sauce, 1 teaspoon oregano and 1 teaspoon
basil to basic roast beef recipe. Delete water. Without Vegetables: Season
roast with salt, pepper and any other favorite seasonings. Add no liquid.
Cook as directed.
To keep tops of meat and vegetables moist when cooking smaller
amounts, rub 1 tablespoon of butter or oil directly on top of meat. From
Rival Crock-pot cookbook, date unknown
Posted to MealMaster Recipes List, Digest #151
Date: Fri, 31 May 1996 10:56:26 -0500
From: awilson@tfs.net
A Message from our Provider:
“You’re never too young for God”